Friday, January 9, 2009

Turkish coffee utensils (Kahve takimi)

Das Boy and I are what you might call somewhat coffee obsessed, so expect this to be the first of seemingly endless coffee related posts.

First off the bat is our Turkish Coffee equipment, I will post a recipe for Turkish Coffee at a later time.

Mehmet Efendi ground Turkish coffee $14.50

While I'm not a huge fan of preground coffee without the skill and knowledge of how to grind Turkish coffee finely then this is a foolproof method of making your own Turkish coffee at home. Turkish coffee is very finely ground making it almost mudlike in consistency. This brand of coffee comes vacuum packed for freshness and keeps for several weeks in the tin.

Cezve/Ibrik Turkish Coffee Pot $18.50

The Cezve is the traditional Turkish coffee pot, note that it is a very basic copper pot similar to a milk jug in the west. The coffee grinds are boiled with sugar and spices and served without straining, it settles in the cup.

Kutahya Turkish Coffee Cups with Saucers $60 for a set of 6

Kutahya is a town in Western Turkey made famous by its fine porcelein production. This Turkish painted pattern is now fairly common in coffee cups but was once reserved for the aristocracy making it well sort out by consumers today. Turkish coffee is served in very small cups owing to its strength. Where you don't have the luxury of reserving an entire set of porcelein for a single drink consumption then standard espresso cups will do just as well.

The best source of authentic Turkish coffee items in Australia is the Turkish Market though the coffee cups are not often available and may require ordering from Turkey.


  1. Awesome! I'm imagining a lot of the magic in making Turkish coffee is in the mix of spices, so I'd love for you to post your recipe at some point...

    Also, where does Turkish coffee sit compared to espresso in terms of amount of effort? Is it something you could make regularly at home, or something that you'd want a good reason to do?

  2. Pffft.
    Greek coffee is better.

  3. The effort required is probably less than that of an espresso (and definitely below that of a flat white or similar milk based drink) once you factor in tamping, getting rid of the puck and clean up. However you do need to actively watch the Ibrik whilst making it as it only takes a few seconds to go from "Getting warm" to "Made a mud-like mess over the stove". Also, as there's no filtering in Turkish coffee you do need to take care whilst drinking it and allow time for the grinds to settle between sips.

    It's something you can easily make of an evening after work but not something I'd try and do of a morning when you're bleary eyed and trying to get ready for work.

  4. Thanks buddy! That's good info... sounds like it might be a good idea for an irregular treat at home. I love drinking Turkish coffee, and it'd be a nice step up from plunger. :-)

  5. Thanks for the website, I love Turkish food and have run out of Kazandibi mix!

  6. hey there, :)
    there was always a pot of this stuff on the stove when i was little, the smell of it always reminds me of my grandparent's house :)

    that coffee will put hairs on your chest!